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Greek Buckwheat Kolokythokeftedes
The mint-infused kolokythokeftedes are a classic Greek mezze. The courgette balls are very light because they are baked. Buckwheat kolokythokeftedes are crunchy on the outside and sticky on the inside. They are gluten-free!
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Preheat the oven to 200°C or 400°F. Line a baking sheet with parchment paper and grease with olive oil.
  2. In a large bowl add all the ingredients and mix together well.
  3. Spoon out some of the loose mixture into baking sheet or if you are using your hands moisten them with cold water to keep the mixture from sticking and take a handful of the mixture each time. Pour some extra olive oil over the courgette balls and bake for 30' until golden brown.
Recipe Notes

Notes

My recipe is easy and quick because the grated courgettes are not placed in a colander, their juices are not drained, and I do not let the mixture sit in the fridge. When the juices are drained, courgettes lose their nutritional value. Also, it is better to cook your veggies as soon as you cut them.

Bear in mind that buckwheat and fresh mint go very well together. Enjoy the exquisite taste of these kolokythokeftedes for truly eclectic palates!

Gluten-free

Greek buckwheat kolokythokeftedes (baked courgette balls) are gluten-free!


Greek Buckwheat Kolokythokeftedes

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